Alright beautiful people of the baking community, can someone tell me if my cheesecake is set and just really creamy? OR if I've just down some raw batter…
I recently moved to a high altitude location and to say it's been difficult baking some of my favorites, would be the understatement of the century 😩
The first time I baked a cake here and it just sunk in the middle, I thought I was tripping!! Little did I know, that low pressure up in the mountains makes a world of difference.
by okiedokieokafor
41 Comments
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I’m still eating it!
While I don’t think I could help you, maybe you try to go to r/cheesecake ? They may have an idea, maybe not but I think it’s worth a shot 🙂
I would inhale this like Noo-Noo
too creamy? Is a sunset too orange? A hug too warm? A poem too moving?
A slice probably is not supposed to ooze at the corner point but this is how I prefer my cheesecake, slightly undercooked and super creamy. It looks so good.
Having said that the main cheesecake looks like it’s set well so it may just be how you cut that slice. It looks perfect for me.
my mother demands an undercooked one for her birthday every year, never made anyone sick so I wouldn’t worry about it
i would need to physically have it in front of me to determine… 🫣 preferably in my mouth
OMG…what kind of a question is that 🤪😋😋😋
Yes, it’s underbaked. Did you do the jiggle test?
Holy moly! I wouldn’t resist a piece of the cake 🍰
I’d say it was not baked enough, with it being that runny. There is no such thing as too creamy.
Is too creamy an option???
Oh, my steak‘s too creamy, my lobster is too creamy 🙄
Give it here. I’ll eat it.
Perfect crust to cake ratio 🤌
Mannn that looks too good imo🤤
I’m visiting my sister in the mountains, a mile + up. I had some trouble making bread, but my Yorkshire puddings failed for the fist time in my life. Pressure issues are real!
Personally, I like a dense cheesecake, but it’s one of those recipes that can be flexible. Add some fruit to make the creaminess a feature?
No such thing!!
Idk I’m gonna have to taste it to try, and just to make sure I’ll have to taste every bit of it. You know. Just in case. Wouldn’t want you to eat it and get sick. I’ll sacrifice myself for you.
I’ll be the honest one here, it looks undercooked. I like mine firmer, but as the comments demonstrate, to each their own when it comes to texture. Don’t get me wrong. I’d still eat the heck out of it.
Oh nooooo my steak is too juicy, my lobster is too buttery
Wouldn’t even think twice about eating the whole thing
It looks just fine to me!
oomph i need that in my mouth rn
Tip for all future baking, get a thermometer, temp when it comes out of the oven, if it’s correct temp you have nothing to worry about, and it can prevent under baking
Did you leave it in the oven (for 45 minutes) with the door 1 inch open after it was done baking?
I’ve baked cheesecakes at high altitude for over 40 years. Maybe it’s the recipe cheesecake shouldn’t spread like this.
this happened to me once, I used a friend’s recipe that he swore by, and learned after the fact that he uses a 12″ sprngform but I have a 10″. I needed to compensate by cooking longer.
How long have you let it set in the fridge? I’ve made cheesecakes that seem too runny after overnight but set up pretty well with another 8-10 hours chilling. Regardless, it should still be good to eat. You could serve it with a berry coulis covering if you’re worried about appearances. Super easy to make that.
Is it fully chilled and still very soft?
General of thumb for high altitude baking: turn the oven down by 25°F and increase baking time. If your recipe calls for baking powder/soda, reduce by a tsp. You’ll get used to it. I bake at 5,280 ft.
It’s possible but it’s also possible it’s still warm? Cheesecake should be served very cold.
Oh my God 😭😭 this is absolutely beautiful
Too cream? You mean too dreamy! Looks so good!
Lobster too buttery?
Lobster too buttery??
I prefer a really firm cheesecake tbh
Dang, how did you get your crust up so far?!? I make a lot of cheesecakes, but am never able to press the crust crumbs up very high against the side of the springform. What’s your secret??
Yeah, could be baked a bit more
I think you may need to ship me the remainder. I can only tell by eating it. All.